Hello Friends! It’s been a while, huh?
My brother flew in from California to spend his spring break with us, and we’ve just been busy with him. I feel like I had been waiting for his upcoming trip for SOOOO long, and as soon as he came the time jut flew by. I had so many cooking/baking plans for him, but there’s only so much food that I can stuff him with 🙂
The day my brother was set to arrive, I decided to make Cheesesteak Sandwiches for him. I needed to make a quick run to the local meat shop to buy the meat for the sandwiches, and while I was there I picked up a packet of boneless chicken breasts. After coming home and prepping the meat, I decided to marinate the chicken for Shish Taouk and just freeze it. This was my first time freezing marinated meat. The verdict? AMAZING! I can’t believe I waited so long to try this method! It makes life so much easier, especially if you’re in a bind to get dinner/lunch cooked. You just marinate the chicken (fresh, not previously frozen) and freeze. Then you allow it to thaw at room temperature, skewers those suckers up, and grill/broil until done. That’s all! Check and check 😉
Middle Eastern Chicken Skewers/ Shish Tawook
- 2 pounds boneless chicken breast or thighs, cut into 2-inch cubes
- ¼ cup yogurt
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon tomato paste, optional
- 2 teaspoons paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground cardamom
- ¼ teaspoon red chili powder
- ¼ teaspoon allspice powder
- ¼ teaspoon ground black pepper
Combine all ingredients except chicken together in a bowl and mix well. Add chicken and mix well. Refrigerate for at least 4 hours (overnight is best).
Thread chicken onto skewers. Set aside.
Heat a lightly oiled pan over medium heat. Cook chicken until done, about 5 to 8 minutes on each side.